Spooky baking recipes for Halloween

No tricks here! Keep the littlies busy this Halloween with these spooky treats they can help make, decorate and devour, of course!

Rice Bubble Monsters

The kids are sure to enjoy making these Halloween themed morsels. Have fun decorating your monster, will they be friendly or spooky?
Total Time 1 hr


  • 150 g white marshmallows
  • 100 g butter
  • 6 cups rice bubbles
  • 150 g white chocolate
  • 1 Tbsp vegetable or coconut oil
  • Liquid food colourings
  • Mini marshmallows
  • Chocolate drops


  • Line a deep baking dish (about 30x20cm) with baking paper. Add marshmallows and butter to a very large pot and melt on medium heat.
  • Once melted, remove from heat, add rice bubbles and stir well with a spatula until combined. Pour into prepared dish, flatten with the back of the spatula and place in the fridge to set for about 30 minutes.
  • In a small pot, add about 3cm of water. Bring to a boil. Break or chop up chocolate and add to a heat-proof bowl along with oil. Place bowl on top of boiling pot, making sure no water touches the bowl and reduce heat to medium. Stir continuously until chocolate has melted. If your chocolate has split, add a little more oil and stir well until smooth again.
  • Separate chocolate into 3 bowls and add a couple drops of food colour to each bowl. Stir well.
  • Remove rice bubble cake from the dish and cut into rectangular shapes (it's OK if they're all different!). Use a spoon to cover the top half of each rectangle in chocolate, making a few of each colour.
  • Lay out on a piece of baking paper to dry. While drying, place mini marshmallows on for eyes and chocolate drops for the pupils.

Halloween Fruit Faces

Have some fun making and decorating these fruit faces this Halloween.
Total Time 30 mins


  • 6 strawberries
  • 2 large kiwifruit
  • ¼ rock melon
  • 70 g dark chocolate
  • 6 large marshmallows
  • 6 20cm skewers


  • Bring 1 cup of water to the boil in a small pot (if using).
  • Use a sharp knife to remove green leaves from strawberries. Remove ends and skin from kiwifruit. Cut off skin, cut in half lengthways and then in half again widthways. Use a tablespoon to scoop out 6 balls of melon.
  • Place chocolate in a heatproof bowl (larger than the top of your pot of boiling water). Place bowl on top of pot, reduce heat to low and stir until chocolate has melted.
  • Pour chocolate into a small piping bag with small nozzle attachment (or use a snaplock bag and cut a small hole in the corner). Set aside to cool for about 10 minutes.
  • While chocolate is cooling, thread fruit and marshmallows onto skewers and place on a clean board. Use the piping bag to draw some fun Halloween faces on, or get the kids to try their hand at doing their own!

Spooky Butternut Cupcakes

Prep Time 45 mins
Total Time 1 hr



  • ¼ cup oil
  • 1 tsp vanilla extract or essence
  • 3 eggs beaten
  • ¼ cup milk
  • 1 cup mashed roasted butternut see below for tip°
  • ½ cup brown sugar
  • 1 tsp ground mixed spice
  • 2 cups flour
  • ½ cup dessicated coconut
  • 2 tsp baking powder
  • Finely grated zest of ½ orange

Cream Cheese Icing

  • 150 g cream cheese softened
  • ¼ cup icing sugar
  • 1-2 Tbsp orange juice


  • Preheat oven to 190°C. Line a medium 12-hole muffin tray with paper cases.
  • In a large bowl, mix all remaining dry ingredients until combined. Gently fold wet ingredients through dry ingredients until just combined. (Do not over mix, or cupcake sponge will be heavy).
  • Spoon mixture into paper cases, filling to the top. Bake for 10-15 minutes, until a skewer inserted in the centre of cupcakes comes out clean.
  • Let cupcakes stand for a few minutes before turning out to cool on a wire rack. Leave to cool.
  • In a medium bowl, mix all cream cheese icing ingredients until combined.
  • To serve spread icing over cooled cupcakes.


Peel 350g butternut and dice into 2.5cm cubes. Roast at 180 degrees Celcius for 30 minutes or until soft. Turn once during cooking. Leave to cool and then mash.
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